All of the color you see in the bottle above is natural from the roses themselves; red or pink work the best. This year I used only pink.
Rose Petal Syrup
175 grams (6 oz) of fresh, fragrant rose petals (pink or red)
7 cups granulated sugar
Juice of one lemon , including the seeds and some pulp
Pick the rose petals from an unsprayed rose bush in the morning when they are most fragrant. Grasp the tips of the rose and cut near the center, removing only the colored petals, not the white tip at the base or the base itself.
Place in a non-reactive bowl and toss with 1 ¾ cup of the sugar to macerate. Coat well, squeezing the petals to bruise slightly. Cover with plastic film and let stand in a cool place overnight.
Next day, in a large saucepan, combine 3 ½ cups spring water and the remaining 5 ¼ cups sugar. Bring to a boil, stirring, until the sugar dissolves. Add the lemon juice and macerated rose petals with their sugary liquid to the pan and return to a boil.
Reduce to a high simmer and cook for 30 minutes, until a candy thermometer reads 100° C (212°F).
Remove from the heat and let cool to room temperature.
Strain, removing the rose petals and lemon seeds.
Place in sterilized bottles.